Spiced Lentils

Ingredients

• 1 cup (200g) split yellow lentils (moong dal)
• 1 tablespoon coconut oil (or neutral oil of choice)
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1-inch piece fresh ginger (about 1 tablespoon, grated or minced)
• 1 serrano pepper, diced
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 2 1/2 – 3 1/2 cups (600 – 840 mL) water
• 1 teaspoon kosher salt, plus more to taste
• Black pepper to taste
• 1 (14.5-ounce / 410g) can diced tomatoes
• 1 small handful of fresh cilantro, roughly chopped
• 1 1/2 – 2 tablespoons coconut oil (or neutral oil of choice)
• 1 teaspoon black mustard seeds (can substitute brown mustard seeds)
• 1/2 teaspoon cumin seeds
• 5 to 10 fresh curry leaves (or 10 to 15 dried curry leaves)
• 1-2 dried red chile peppers (optional)
• 1 or 2 pinches asafetida (aka ‘hing’) (optional)
• White basmati rice or Indian flatbread for serving
• Vegan coconut yogurt for topping
• Fresh cilantro and thinly sliced red onions for garnish